The peanut used to be America's favorite nut. But now they've become persona non grata at schools and on airplanes because of allergies.
Scientists have struggled to pinpoint exactly why peanut allergies are on the rise. And it turns out the peanut itself may not be to blame.
That's according to new research recently published in the Journal of Allergy and Clinical Immunology.
Quentin Sattentau from Oxford University led the study, which found that chemical changes that occur during dry roasting may increase the odds of an allergic reaction to peanuts.